Pan-Seared Chicken Thighs with Roasted Carrots and Sauteed Spinach

Ingredients

• Chicken thighs skin-off 130 g
• Carrots 1 cup
• Spinach 1 cup
• Olive oil 1 tbsp
• Salt to taste
• Black pepper to taste

Method

1. Prepare the carrots. Preheat your oven to 400°F (200°C). Wash and peel the carrots, then slice them into sticks or rounds about 1/2 inch thick. Toss the carrots with half a tablespoon of olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper.
   Tip: Cut carrots evenly so they roast uniformly.
2. Roast the carrots. Place the baking sheet with carrots in the preheated oven. Roast for about 20 minutes, turning once halfway through to ensure even cooking. The carrots should be tender and slightly caramelized when done.
   Tip: Use a spatula to turn carrots gently to avoid breaking them.
3. Prepare the chicken thighs. While the carrots roast, pat the chicken thighs dry with paper towels. Season both sides with salt and pepper. Heat half a tablespoon of olive oil in a non-stick skillet over medium-high heat.
   Tip: Dry chicken skin helps achieve a better sear.
4. Pan-sear the chicken. Place the chicken thighs in the hot skillet. Cook without moving them for about 5-6 minutes until the bottom is golden brown. Flip and cook the other side for another 5-6 minutes or until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for a few minutes.
   Tip: Use a meat thermometer for perfect doneness.
5. Sauté the spinach. In the same skillet, add the remaining olive oil. Add the fresh spinach and sauté over medium heat for 2-3 minutes until wilted. Season with a pinch of salt and pepper. Stir frequently to prevent burning.
   Tip: Spinach cooks quickly; remove from heat as soon as it wilts.
6. Plate and serve. Arrange the roasted carrots and sautéed spinach on a plate. Place the rested chicken thighs alongside. Serve immediately while warm.
   Tip: Add a squeeze of lemon juice over spinach for extra brightness if desired.

Pro tips

• Patting chicken dry before cooking helps get a nice golden crust.
• Roasting carrots at a high temperature caramelizes their natural sugars for better flavor.